Description
A crunchy, gut-friendly raw carrot salad made with fresh carrots, olive oil, lime juice, and warm spices. This simple yet flavorful side dish supports digestion and is perfect for clean eating.
Ingredients
- 3 large carrots, peeled and ends trimmed
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave or maple syrup
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon kosher salt
- 2 tablespoons chopped parsley
- 2 teaspoons sesame seeds
- Optional: 1 tablespoon chopped cilantro or mint
Instructions
1. Cut the carrots into 3 to 4 inch pieces, then use a mandoline to slice them lengthwise as thinly as possible. Set aside.
2. In a large bowl, whisk together olive oil, lime juice, apple cider vinegar, agave or maple syrup, ground coriander, cayenne pepper, and kosher salt until well combined.
3. Add the sliced carrots, chopped parsley, and sesame seeds to the bowl. Toss well until the carrots are evenly coated with the dressing.
4. Serve immediately or let sit for 10 to 15 minutes to allow the carrots to soften slightly. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
For extra freshness, add chopped cilantro or mint before serving.
Adjust sweetness by increasing or decreasing the agave or maple syrup.
This salad can be made ahead and tastes even better after marinating briefly.